Going to put a butt on later this afternoon. Going to try this rub I picked up at Ace yesterday.
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What's going on the smoker/grill today?
- Thread starter 81433AD
- Start date
I’d like to try kosmos stuff, I’ve heard his spg seasoning is great
Gonna do some poor man burnt ends, chuck roast burnt ends. And gonna smoke a Mac and cheese. I bought a new sauce to try at Publix. It is honey habanero sauce made by Braswell's. Also got my new go to dukes georgia sweet heat. Hopefully these burnt ends turn out good.
I've heard that is some good rub
I forgot to take a picture of the prep but I've got another hour and a half on the smoke then off to be put in the pan. I'm kicking myself for not making a separate one to have tonight since these are for the family get together tomorrow. Hoping they turn out good. Got a mix of apple and cherry wood.
I've always wanted to try and smoke Mac & cheese. Never found a good recipe. Care to share yours?
My wife makes the cheese sauce, I just do the smoking of it. When she gets home from the store I'll ask her. She had to go get some cracklins for cornbread
Tried my hand at Matt Pittman's MeatChurch Double Smoked glazed ham. Followed fairly close to the recipe. Think it turned out nice. Will try them out tomorrow for lunch. https://www.meatchurch.com/blogs/recipes/double-smoked-ham
Attachments
Mac and Cheese
1lb elbow or shells noodles
3 tablespoons AP flour
1 stick salted butter
3 cups whole milk
8 oz sharp cheddar
8 oz Monterey jack or Colby jack
8 oz triple cheddar
Small Velveeta block
3-5 shakes of tobasco or hot sauce of your liking
1 tsp cajun seasoning of your liking (I use Cajun Two Step)
Salt/pepper to taste
Boil noodles until just al dente (they will completely finish cooking in the oven)
Drain and rinse noodles with cold water (this will stop the cooking process). In a saucepan, melt butter over medium heat. Once completely melted, whisk in flour. Cook for about 2 minutes while constantly whisking. Then pour in your milk and add your cajun seasoning and hot sauce and constantly whisk for about 5 to 6 minutes until it STARTS to thicken. Add your cheddar and Monterey jack/Colby jack and your Velveeta. Whisk until combined. In a baking dish or aluminum pan, pour over your noodles and stir together. Top with triple cheddar...either bake on 350 for about 30-45 minutes (or until bubbly)...or place in smoker at about 275° for about 45 minutes to an hour (or until bubbly and cheese is browned)
They're done. I have to say for my first time trying to smoke beef and first time on this new smoker I am extremely excited at how delicious they turned out. A beautiful smoke ring and the habanero in the sauce compliments the beef well.
